Stir-fried Beef with Black Beans, Pak Choi and Bamboo Shoots

Recipe of the Week

Seasonal Produce: Pak Choi

This is a fantastic quick & easy supper choice taken from Rick Stein’s Far Eastern Odyssey. The lemongrass really brings this dish to life.

The secret to this dish is making sure you buy some good quality beef as it really will make or break it. It may seem like a lot of ingredients but don’t let that put you off – it really is very quick and easy to do!


500g good quality rump steak, finely sliced
4tbsp fermented black beans
4tsp palm sugar
2tbsp groundnut oil
1/2 tsp fish sauce
2tsp cornflour
5 tbsp chicken stock
5 cloves of garlic, crushed
Thumb-sized piece of ginger
1 red chilli – or more if you fancy!
2 lemongrass stalks, core finely chopped
2tbsp Chinese rice wine
225g pak choi, cut into 3cm strips
1 small can bamboo shoots (225g)
2tbsp kecap manis


Combine the groundnut oil, black beans, fish paste and palm sugar in a small bowl, and place to the side. In a separate bowl mix the cornflour with the stock and set aside.

Place the wok on the heat, and once it has heated up add a good glug of vegetable oil and swirl. Add the ginger, garlic and chilli and stir. Once the garlic starts to colour, add the black bean paste and stir. After about 30 seconds, add the beef and lemongrass and stir-fry until the beef starts to cook. *

Add the rice wine and turn the heat down slightly before adding the pak choi and bamboo shoots. Stir-fry for 20-30 seconds or until the pak choi starts to wilt.

Add the kecap manis and cornflour mix and toss together until the sauce has thickened.

Season to taste – and serve.

I’d recommend serving with short grain brown rice or rice noodles, both of which complement it very well.

*less is more here, as the beef will continue to cook whilst you add your other ingredients – so don’t overcook it!



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